How to make hummus from scratch

Hummus plays a major part in the diet of many healthy populations living around the world, mainly in the Middle East, being consumed with every meal in Israel, frequently included in all “mezzeh tables” in Syria and Turkey, eaten most days for breakfast along with bread in Palestine and Jordan, and is still enjoyed in Egypt and many Arabic nations in a variety of meals, too.

Its benefits are numerous as it is a good source of vitamins, minerals and plant-based protein, it decreases inflamation, helps digestion and intestinal health, boosts your energy, supports bone health and protects heart health.

Hummus can be a dip, but is more often a meal. Its texture should not be thick and chunky, but fluffy, creamy, and silky smooth. Spread your Hummus onto a plate and top with whatever you’d like. Traditionally, Hummus is topped with olive oil and a few whole chickpeas. Of course, adding some smoked paprika, cumin, za’atar, sauteed mushrooms, tahini sauce or fresh herbs will make it a hummus of your taste. Just experiment!

And don’t forget the fresh Pita and if you are up for being a next-level hummus eater use slices of raw onion.

Ingredients

2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)

4 tsp tahini

2 garlic cloves, crushed

1 tsp crushed sea salt

6 tbsp quality extra virgin olive oil (plus extra for drizzling)

3½ tbsp freshly squeezed lemon juice

Paprika (optional)

Coriander or parsley leaves (optional)

Preparations

1.Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.

2.When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.

Enjoy!

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